The right braai grid depends on what you cook and how you braai. A hinged (toeklap) grid is the South African favourite for chops, wors and sosaties because you can flip everything at once; a flat grid suits a kettle or a braai with a fixed grid rest; and fish and vegetable grids stop delicate food falling through. For material, stainless steel is the easiest to live with, especially at the coast.
Types of braai grid
Hinged grid (toeklap)
Two grids joined by a hinge, closing like a sandwich over the meat, with long handles and usually a sliding ring or clip to keep them closed. You turn the whole grid over in one go, which is ideal for cooking lots of chops and boerewors quickly and evenly.
- Pros: fast turning, food doesn’t move, works over any open braai.
- Cons: pieces need to be similar thickness; an adjustable-depth grid helps with thicker cuts.
Look for adjustable-depth or deep hinged grids if you braai thick steaks, chicken pieces or braaibroodjies.
Flat grid
A single grid that rests on the braai’s grid supports or on bricks. Kettle braais and gas braais use flat grids designed for their size and shape. On an open braai, a flat grid lets you move individual pieces around between hotter and cooler zones.
- Pros: flexible, easy to move food around, good for mixed cooks.
- Cons: you turn each piece separately with tongs.
Fish grid
A hinged basket shaped for whole fish or fillets, often with a deeper frame. It holds the fish firmly so the skin doesn’t tear when you turn it.
Vegetable and small-item grids
Fine-mesh grids, baskets or perforated plates for vegetables, mushrooms, prawns and anything that would fall through standard bars.
Braaibroodjie grids
Hinged grids made for toasted sandwiches, sometimes with sections for individual broodjies. A standard toeklap with enough depth also works.
Rotisserie and spit
A rotating spit for whole chickens, joints or a full spit braai. That’s a different setup altogether; see our spit braai guide.
Braai grid types compared
| Grid type | Best for | Turning | Braai it suits | Price band |
|---|---|---|---|---|
| Hinged / toeklap | Chops, wors, sosaties, broodjies | Whole grid at once | Open wood or charcoal braais | Entry to mid-range |
| Adjustable hinged | Thick steaks, chicken | Whole grid | Open braais | Mid-range |
| Flat | Mixed cooks, kettles, gas | Piece by piece | Kettles, gas, drum and box braais | Entry to premium |
| Fish | Whole fish, fillets | Whole basket | Open braais | Entry to mid-range |
| Vegetable / mesh | Veg, prawns, small items | Shake or turn | Any | Entry-level |
Materials compared
Stainless steel
Resists rust and is easy to clean. Thicker rods hold heat better and last longer. The best option for most people, especially near the sea.
Chrome-plated (or nickel-plated) steel
Common on entry-level grids. It looks good when new, but plating can wear or flake over time, and the steel underneath then rusts. Replace the grid if the plating is badly damaged.
Mild steel
Cheap and strong, but rusts quickly unless you oil it after each use.
Cast iron and enamelled cast iron
Mostly used on kettle and gas braais. Heavy rods hold heat for strong sear marks. Bare cast iron needs oiling; enamel-coated cast iron resists rust but can chip.
Choosing the right size
- Measure your braai. Measure the inside width and depth where the grid will sit. A grid that’s too big won’t sit level; too small and food falls into the fire.
- For kettles and gas braais, buy the grid made for your model. Kettle grids are sized to the bowl diameter.
- For hinged grids, count how many chops or how much wors you usually cook. Larger grids are heavier to turn, especially full of meat.
- Check handle length. Long handles keep your hands away from the heat. Wooden or insulated handles stay cooler.
What to look for: buying checklist
- Rod thickness: thicker lasts longer and sears better
- Spacing narrow enough that wors and small pieces don’t fall through
- Strong, clean welds where the rods meet the frame
- A secure closing ring or clip on hinged grids
- Adjustable depth if you braai thick cuts
- Comfortable, heat-resistant handles
- The right size for your braai
Braai grids are sold at Builders, Makro, Game, Checkers Hyper, supermarkets, outdoor and camping stores, braai specialists and online at Takealot. Brand-specific kettle and gas grids are best bought through that brand’s stockists.
How to clean a braai grid
After every braai
- Clean while it’s still warm. Scrape off food with a grid brush or scraper while the grid is hot and the residue is soft.
- Burn it off. On a gas braai or over hot coals, leave the empty grid over the heat for a few minutes, then brush.
- Oil lightly. Wipe the bars with a paper towel dipped in cooking oil, using tongs. This helps prevent rust and sticking.
Deep clean
- Soak the grid in hot soapy water, then scrub with a stiff brush.
- For baked-on grease, a paste of bicarbonate of soda and water helps. Rinse well and dry fully.
- Avoid harsh oven cleaners on plated or coated grids unless the manufacturer says they’re safe.
About wire brushes
Wire-bristle brushes can shed bristles that stick to the grid and end up in food. Check the grid after brushing, replace worn brushes, or use a bristle-free scraper or scrunched-up foil instead.
Care and storage
- Store grids dry, under cover. Moisture is the main cause of rust.
- Don’t leave grids lying in the ash or in the rain.
- At the coast, rinse and dry grids more often; salt air speeds up corrosion.
- Replace a grid if the rods are thin, rusted through or the plating is flaking.
For the rest of your braai kit, see our braai tools guide.
FAQ
What is a toeklap braai grid?
“Toeklap” is the Afrikaans name for a hinged braai grid that closes over the meat. You flip the whole grid to turn everything at once, which makes it a favourite for chops and boerewors.
Is a stainless steel braai grid worth it?
For most people, yes. Stainless steel resists rust and is easy to clean, so it usually outlasts chrome-plated and mild-steel grids, especially near the sea.
How do I stop meat sticking to the grid?
Preheat the grid over the coals, clean it, and oil it lightly before the meat goes on. Pat the meat dry and don’t turn it too early; it releases more easily once it’s seared.
How do I clean a very dirty braai grid?
Burn it off over high heat, then scrub with a grid brush. For heavy build-up, soak it in hot soapy water and scrub with a bicarbonate of soda paste. Rinse, dry well and oil lightly.
What grid should I use for braaibroodjies?
A hinged grid with enough depth for the sandwiches, or a dedicated broodjie grid. Braai them over gentle coals at the end of the braai. See our braai ideas for more.
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